Corn Miso Butter Pasta

There are chefs, there are friends and then there is Veronica Drysdale. 

She is a chef friend. The kind of chef that makes you feel like you will never be able to achieve such highs of beauty and balance but is friendly about it so you cant be unhappy with her.

She may make us feel like a bumbling fool in the kitchen by comparison but its also pleasant to be around people who share out their brilliance by the shovel full.

Enough gushing, this pasta dish is by no means an example of peak Vron, more a reminder of how nice food can be simple and stress free.

Ingredients

Feeds 2 Adults and 2 kids

• 500g Pasta of choice (We normally go gluten free but this occasion was fresh)
• 2 Corn cobs
• 5 Spring onions, sliced fine as you like
• 1 large tsp Butter (Or fat of choice)
• 1 large tsp Oat Miso (Or miso of choice)
• 1 pinch Chili flakes (If you fancy)

Directions

Salt your water in 2 pans and bring to the boil.

Add your pasta and corn to the boiling water. (Don’t scald the fingers please 🙏)

Cook the corn for 3 mins (she should be bright yellow).

Cook the pasta till al-dente. (also 3 mins for fresh pasta)

Strain and add the pasta back to the pan, add your miso and butter, put the lid back on and let it sit for 5 minuets.

If you are impatient, shuggle the pan and stir till the miso emulsifies with the butter.

Slice the corn off the cob.

Garnish your pasta with cut corn, spring onions and a little chilli flake if you fancy.